White Chocolate Raspberry Scones: Difference between revisions
(Created page with "[image:White Chocolate Raspberry Scones.pjeg]] == Ingredients == - 2 cups unbleached all-purpose flour - 1 tablespoon baking powder ¼ cup sugar 1 teaspoon salt 6 tablespoons...") |
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== Ingredients == | == Ingredients == | ||
: 2 cups unbleached all-purpose flour | |||
¼ cup sugar | : 1 tablespoon baking powder | ||
1 teaspoon salt | : ¼ cup sugar | ||
6 tablespoons unsalted butter, cut into pieces | : 1 teaspoon salt | ||
1 egg slightly beaten | : 6 tablespoons unsalted butter, cut into pieces | ||
1 teaspoon vanilla | : 1 egg slightly beaten | ||
¾ cup heavy cream | : 1 teaspoon vanilla | ||
5 oz. fresh raspberries | : ¾ cup heavy cream | ||
4 oz. white chocolate, coarsely chopped | : 5 oz. fresh raspberries | ||
1 egg yolk | : 4 oz. white chocolate, coarsely chopped | ||
1 tablespoon water | : 1 egg yolk | ||
: 1 tablespoon water | |||
== Directions == | == Directions == | ||
Preheat the oven to 400 degrees. | Preheat the oven to 400 degrees. | ||
Sift together the flour, baking powder, sugar and salt. Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal. Make a well in the center and add the egg, vanilla and cream. Fold the wet ingredients into the dry, just until moistened. Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges. Do not separate. You cold also use a scone pan and make individual scones. | |||
Sift together the flour, baking powder, sugar and salt. | |||
Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal. | |||
Make a well in the center and add the egg, vanilla and cream. | |||
Fold the wet ingredients into the dry, just until moistened. | |||
Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges. | |||
Do not separate. | |||
You cold also use a scone pan and make individual scones. | |||
Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown. | Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown. | ||
== postlog == | |||
Latest revision as of 02:05, 27 September 2020
[image:White Chocolate Raspberry Scones.pjeg]]
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces
- 1 egg slightly beaten
- 1 teaspoon vanilla
- ¾ cup heavy cream
- 5 oz. fresh raspberries
- 4 oz. white chocolate, coarsely chopped
- 1 egg yolk
- 1 tablespoon water
Directions
Preheat the oven to 400 degrees.
Sift together the flour, baking powder, sugar and salt.
Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal.
Make a well in the center and add the egg, vanilla and cream.
Fold the wet ingredients into the dry, just until moistened.
Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges.
Do not separate.
You cold also use a scone pan and make individual scones. Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown.
